杏鲍菇等4种食用真菌多糖的理化性质及含量的测定  

Physicochemical property and content of the polysaccharides from four different edible fungus

作　　者：韩苗苗[1] 高阳[1] 徐多多[1] 

机构地区：[1]长春中医药大学,长春130117

出　　处：《食品科技》2013年第9期157-159,164,共4页Food Science and Technology

摘　　要：目的:研究口蘑、杏鲍菇、白玉菇、蟹味菇粗多糖的理化性质并测定这4种真菌多糖的总糖、酸性糖和蛋白质含量。方法:采用水提醇沉法提取4种真菌多糖,并用Molish反应、Fehling反应鉴定多糖的化学性质,通过苯酚-硫酸比色法测定多糖提取部位的总糖含量,用间羟基联苯法测定酸性糖含量,用Lowry法测定蛋白质含量。结果:4种真菌多糖Molish反应均呈阳性,Fehling反应均呈阴性。口蘑、杏鲍菇、白玉菇、蟹味菇多糖的总糖含量分别为14.87%、50.29%、32.96%、31.89%,酸性糖含量和蛋白质含量均不高。结论:这4种食用真菌粗多糖都含有丰富的多糖成分,均不含有还原性糖,其中杏鲍菇粗多糖的总糖含量最高,口蘑粗多糖的总糖含量最低,4种真菌多糖间的酸性糖含量及蛋白质含量均很低。Objective： To research the physical and chemical characteristics and determination of contents of polysaccharides, acid glycoprotein and protein in tricholoma, plenrotus eryngii, white hypsizygus marmoreus and hypsizygus marmoreus. Method： The polysaccharides obtained from four different edible fungus were extracted by water extraction and alcohol precipitation method, and molish and fehling reaction was used to identify the chemical characteristics of polysaccharide, and phenol-sulfuric acid method was used, determining the content of polysaccharides of the four different edible fungus, and hydroxy biphenyl method was used, determining the content of acid glycoprotein, and Lowry method was used, determining the content of protein. Result： The molish reactions of the four fungal polysaccharides were positive, and Fehling reactions were negative. The contents of polysaccharides in tricholoma, plenrotus eryngii, white hypsizygus marmoreus and hypsizygus marmoreus were 14.87%, 50.29%, 32.96%, 31.89%, and the contents of acid glycoprotein and protein is low. Conclusion： The contents of polysaccharides were rich in the four different edible fungus, and they all have no reducing and plenrotus eryngii contained the highest content of polysaccharide among the four different edible fungus, and tricholoma contained the lowest content of polysaccharide among the four different edible fungus. The contents of acid glycoprotein and protein between the four fungal polysaccharides or less.

关 键 词：食用真菌 多糖 理化性质 含量测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]